Roasted Vegetables with Pecans and Parmesan Recipe | Yummly

Roasted Vegetables with Pecans and Parmesan

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12Ingredients
70Minutes

Ingredients

US|METRIC
  • 2 pounds sweet potatoes (peeled and cubed)
  • 1 pound carrots (peeled and cubed)
  • 1 pound parsnips (peeled and cubed)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped pecans
  • 1/3 cup grated Parmesan cheese (freshly)
  • 1/4 cup leaf parsley (finely chopped fresh flat-)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon olive oil
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